Product Description

Hard and crumbly when well-aged. An American classic that rivals its erstwhile Colonial masters. Take that, King George!

Quick Facts

Country of Origin: United StatesMilk Type/Treatment: Past. CowRennet Type: Microbial

The Flavor Experience

While Cabot's could at times be mistaken for an English clothbound this big boy is an American original. Slightly tangier but still incredibly well-balanced with a nutty sweetness.

The Story

Cabot Clothbound is the result of a truly collaborative effort between the Cellars at Jasper Hill and Cabot Creamery. Beginning in 2003, Cabot Clothbound has been made in the town of Cabot with milk from a single herd of Holstein cows at Kempton Farm, in Peacham, VT. The wheels are formed and then coated in lard, wrapped in muslin, and aged in a special cellar at Jasper Hill.

Usage Tips

Think malty ale or Basque cider. Take an apple crisp, top it with Cabot, and then just a smidge of bacon jam. Wait, I'll be right back...just going to make myself one.

Straight From the Monger’s Mouth

"An American classic. The Vermont cheddar that helped kickstart one of the best artisanal producers in the States." — Malachy E., Monger & Illustrious Illustrator